Tweaked Posted October 18, 2016 Share Posted October 18, 2016 As most foodie types probably know by now, Christopher Kimball left Cook's Illustrated/America's Test Kitchen last year and has started up a new venture: Milk Street. Milk Street has been rolling out this week. You can obtain a free copy of the first issue by signing up for their e-mail list on their website. Kimball will be joining the Washington Post food chat on Wednesday Oct. 19 12-1pm. Milk Street's weekly podcast will debut on Oct. 22 via public radio and iTunes. Link to comment Share on other sites More sharing options...
squidsdc Posted October 18, 2016 Share Posted October 18, 2016 Thx for the heads up on the WaPo chat. I signed up awhile ago and do get the emails but have yet to receive my charter issue yet. Hoping it will arrive by the end of the week! Link to comment Share on other sites More sharing options...
Tweaked Posted October 19, 2016 Author Share Posted October 19, 2016 On their Facebook page, several people had complained that they hadn't received their Charter Issue yet, and Kimball responded that the roll out was occurring this week and issues were being mailed. Link to comment Share on other sites More sharing options...
Chef Tom Posted October 19, 2016 Share Posted October 19, 2016 The issue is out. I have a copy. I have also seen copies at WFM Pentagon City. Link to comment Share on other sites More sharing options...
lion Posted October 20, 2016 Share Posted October 20, 2016 Any thoughts on the issue? Link to comment Share on other sites More sharing options...
Tweaked Posted November 3, 2016 Author Share Posted November 3, 2016 Well that didn't take long, America's Test Kitchen sues Milk Street. Wash Post article Link to comment Share on other sites More sharing options...
Bart Posted November 3, 2016 Share Posted November 3, 2016 God. This is like the E Street Band suing Bruce Springsteen because his solo material sounds too much like the songs he wrote and played with them. Or Cityzen suing Eric Ziebold because people love Kinship. Or............having trouble coming up with a third one in a different field. Edit: PS - I've over Cooks Illustrated and America's Test Kitchen for a few years now, but if I wasn't, this action would compel me to cancel every subscription I had with that outfit. Link to comment Share on other sites More sharing options...
Banco Posted January 2, 2017 Share Posted January 2, 2017 I received a charter issue last week and read it cover to cover. I found it helpful, well-written, and fascinating. Many of the topics were familiar to me but still useful and fun to read for their concise summation of best practices, e.g., seasoning woks and skillets, poaching chicken. Other articles, such as those about salads and avocados, and scrambled eggs, gave me some new insights. If you're a Dunlop or Ottolenghi disciple you'll be familiar with a lot of these things already, at least as far as this issue is concerned, but it is very well executed and geared to making otherwise "ethnic" techniques regular parts of your overall repertoire. Cook's and its various incarnations always struck me as solidly grounded but fusty and parochial. If I wanted to make Yankee Pot Roast or apple pie it would have been the first place I would turn. I never turned to it. I think Milk Street can be a very helpful tool for the avid and internationally minded home cook and I'm eager to see if it can deliver on the promise of the charter issue. ATK's suit against it I think reflects the genuine threat Milk Street presents to their rather stodgy concept. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted January 3, 2017 Share Posted January 3, 2017 I found their initial issue underwhelming. Of course, it probably didn't help that the first article I read was the one on Cantonese white-cut chicken, a dish I know well due to having Cantonese relatives. I grew up eating that kind of food. The reason why we include chicken skin when we poach chicken for the broth is because fat imparts flavor. Fat is good, despite what the health authorities (and it seems, Christopher Kimball) will tell you. And as usual, like most recipes from the ATK and CI millieu, their rendition of bai qie ji had several ingredients that didn't belong in there...like mirin, rice vinegar and sugar. Link to comment Share on other sites More sharing options...
Banco Posted January 5, 2017 Share Posted January 5, 2017 On 1/3/2017 at 6:09 PM, TrelayneNYC said: I found their initial issue underwhelming. Of course, it probably didn't help that the first article I read was the one on Cantonese white-cut chicken, a dish I know well due to having Cantonese relatives. I grew up eating that kind of food. The reason why we include chicken skin when we poach chicken for the broth is because fat imparts flavor. Fat is good, despite what the health authorities (and it seems, Christopher Kimball) will tell you. And as usual, like most recipes from the ATK and CI millieu, their rendition of bai qie ji had several ingredients that didn't belong in there...like mirin, rice vinegar and sugar. The recipe does not say to remove the skin before poaching, but that one may choose to do so afterwards. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted January 5, 2017 Share Posted January 5, 2017 4 hours ago, Banco said: The recipe does not say to remove the skin before poaching, but that one may choose to do so afterwards. That may be so but it doesn't change my initial impression of Milk Street, which is that Christopher Kimball should probably stick with living off his millions instead of lavishing more of the same tripe on the masses. Link to comment Share on other sites More sharing options...
Banco Posted January 5, 2017 Share Posted January 5, 2017 1 hour ago, TrelayneNYC said: That may be so but it doesn't change my initial impression of Milk Street, which is that Christopher Kimball should probably stick with living off his millions instead of lavishing more of the same tripe on the masses. Come now, you make him sound like another Guy Fieri. He's not really that bad, though speaking of skin, he certainly seems to have got under yours. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted January 5, 2017 Share Posted January 5, 2017 1 hour ago, Banco said: Come now, you make him sound like another Guy Fieri. He's not really that bad, though speaking of skin, he certainly seems to have got under yours. You assume much. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted January 5, 2017 Share Posted January 5, 2017 My opinion of Milk Street is just that. I didn't get the memo that I was supposed to agree with anyone else on this site. If you don't like my opinion, feel free to ignore it. You can be assured that yours goes in one ear and out the other. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now